I don't want to brew sour beers anymore. Too many crap sour and Brett beers out there. I don't want to be mixed in that noise.

That doesn't seem logical to me. If the rest is crap, it's much easier to shine if you're good...

We're not selling them anyways. Most commercial IPA is crap (and by that I generally mean "not super-fresh when I find them"), so I brew my own instead. I think the same thing applies here to an extent.

As far as the sour thing goes, I'm not into it enough to make it worth the months to years on time investment for a batch that will take me years to consume. I've decided to focus on quick-soured Berliners and really get my technique honed in there. I enjoy drinking those in quantity, so it's worth the effort. I can easily reserve a gallon for long-term aging with some gueuze dregs to satisfy my needs for those more complex sours.